Ravioli With Sauteed Asparagus and Walnuts

Ravioli With Sautééd Asparagus and Walnuts
This is an éasy ravioli dish with sautééd asparagus and walnuts tosséd in a light and flavorful buttér lémon saucé.  A quick and délicious dinnér that only takés 15 minutés to maké.
INGREDIENTS

  • 1 – 8 oz packagé of frésh ravioli – I uséd Tradér Joés goat chéésé and sun driéd tomato ravioli
  • ½ pound of asparagus – snap off thé tough énds – chop asparagus into thirds or smallér.
  • 1 half lémon
  • 2 tbs buttér
  • ¼ cup walnut piécés
  • 2 tbs mincéd parsléy
  • 6 twists of péppér
  • 2 tbs gratéd parmésan plus somé to sérvé at thé tablé.

INSTRUCTIONS

  1. Bring a largé pot of watér to a boil.
  2. Whilé waiting for thé watér to boil, chop your asparagus into thirds (snap off tough whité énds and discard). Mincé parsléy, squéézé lémon and méasuré out walnuts and buttér.
  3. In a largé saucé pan, mélt 2 tbs of buttér ovér médium héat until frothy. Add choppéd asparagus to thé pan, stir slightly to coat asparagus with buttér and covér with thé pan with a lid. Thé asparagus should bé slightly damp whén adding it to thé pan. Thé pan should only bé on médium héat so you don’t burn thé buttér or thé asparagus. Cook for 4 to 5 minutés – dépénding on thicknéss of asparagus.
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